Entrees Uncategorized

Gluten Free Breaded Chicken & Roasted Balsamic Brussels Sprouts



  • 4 medium-sized chicken breasts
  • Salt and pepper, to taste
  • 2 eggs
  • 1 cup gluten free bread crumbs or Panko (I used Aleia’s Gluten Free Panko)
  • 1 Tbsp paprika


  1. Preheat oven to 375F.
  2. Prepare a foil-lined baking sheet for the chicken breasts.
  3. Place chicken breasts on baking sheet and lightly sprinkle with salt and pepper.
  4. In a small bowl, prepare 2 eggs for dipping the chicken.
  5. In a Ziploc bag, or separate bowl, mix Panko, paprika, and salt and pepper.
  6. One at a time, dip chicken breasts into egg mixture and then into the Panko mixture to coat well and place on baking sheet.
  7. Once all chicken breasts are coated and on the baking sheet, bake for about 15 minutes.
  8. Flip over and bake for an additional 7-10 minutes, or until juices run clear and center is no longer pink.
  9. Enjoy with Balsamic Brussels (recipe below).



  • ~3 cups fresh or frozen brussels sprouts (I used frozen)
  • 1-2 Tbsp olive oil
  • Salt and pepper, to taste
  • Balsamic glaze


  1. Preheat oven to 375F.
  2. Drizzle brussels sprouts with olive oil and sprinkle with salt and pepper.
  3. Toss to coat.
  4. Place on foil-lined baking sheet in preheated oven for about 20 minutes.
  5. Remove from oven. Once plated, drizzle with balsamic glaze and enjoy!

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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